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Tip

Creamy leek risotto with bacon

Not a fan of fish? Make the risotto as above, leaving out
the smoked haddock. At the end, stir in
1 bunch finely chopped spring onions
instead of the spinach, then serve in
bowls topped with crisp bacon rashers.

Method

Heat oven to 200C/180C fan/gas 6.
Heat the butter in a large ovenproof dish
over a medium heat. Cook the leek for
4-5 mins, stirring regularly, until just
tender. Add the rice and stir for a
further 2 mins.

Add the stock and milk, bring to the
boil and bubble for 5 mins before sitting
the haddock on top. Cover with a lid
or foil and bake in the oven for 18 mins
until the rice is tender.

Fold in the crème fraîche and spinach,
season with plenty of black pepper, then
cover the pan again and leave to rest out
of the oven for 3 mins before serving
– the steam will soften the spinach.

Very delicious with lots of taste to it. The recipes works a treat and the only seasoning I needed was black pepper. Added some chives, parsley and garlic and this worked really well with the other flavours.

This is a very simple and delicious risotto recipe, which now features on our families weekly menu by popular demand from our kids!

I used to stand over a simmering pot slowly adding stock for ages, now all the stock goes into a casserole dish, placed in the oven and 17 minutes later it's ready! I've used this method for several types of risotto recipes and ill never look back. An added bonus is the delicious crust that forms at the bottom of the dish. Try it and love it!

really delicious and so easy, we used half fat creme fraiche and semi skimmed milk and all ca out fine, added frozen peas when stirring in the fish and spinach which added perfect burts of sweetness and extra veg. also fried the onions in the beginning with some crushed garlic and added a small glass of white wine when first cooking the rice, probably unnecessary but best risotto tips! also added a pinch of parmesan and everyone was asking for more so hard cheese goes really well

This is a GORGEOUS recipe which is really quick and easy to cook! my family including my 3yr old and 6 yr old loved it and it will definately become a regular meal in our house. I used vegetable stock instead of fish stock and I didn't have any Creme fraiche so used some double cream instead and I also added peas and sweetcorn to get more veg into the kids.

I love this recipe and have made it lots of times. It's so easy and the finished result is very impressive. This is a regular family favourite, real comfort food! A great dish to make after a hard day at work, very satisfying. ð

Really enjoyed this, was a bit dubious as I've made risottos in the oven before and they haven't turned out very nice, but this was delicious. Used semi-skimmed milk as that's what we had and also added peas for the last 5 mins as I find they add little bursts of freshness to anything. Served it with a salad and a couple of slice of garlic bread.

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